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Lemon Blueberry Pancakes
4 Serving Breakfast

Lemon Blueberry Pancakes

Tags: Quick and Easy
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
540
FAT
20g
CARBOHYDRATES
77g
PROTEIN
11g


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INGREDIENTS

  1. 2 cups all-purpose flour
  2. 2 tbsp baking powder
  3. 2 tbsp turbinado sugar
  4. 2¼ cups non-dairy milk
  5. ¼ cup + 1 tbsp vegetable oil
  6. ¼ tsp salt
  7. 1 tbsp lemon zest
  8. 1 cup fresh blueberries, divided
Tools: Large nonstick skillet
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
540
FAT
20g
CARBOHYDRATES
77g
PROTEIN
11g


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INSTRUCTIONS

1
Make the batter

Add all-purpose flour, baking powder, turbinado sugar, non-dairy milk, ¼ cup vegetable oil, and ¼ tsp salt to a large bowl and whisk. Add lemon zest and just ¾ cup blueberries and gently mix to combine.

2
Cook the pancakes

Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add ¼ cup batter to the skillet. Cook until batter begins to bubble, 2 to 3 minutes. Flip pancake and cook an additional 2 minutes, or until cooked through. Repeat with remaining batter. (You should get about 14-16 small pancakes.)

3
Serve

Optionally, serve with your favorite toppings. We like butter, maple syrup, and the remaining blueberries. Enjoy!

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